Chicken Bombs Recipes

Steps:

• Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
• Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
• Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
• Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

Steps:

• Preheat the oven to 400°F (200°C).
• Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
• In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
• Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
• Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
• Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
• Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
• Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
• Enjoy!

Steps:

• 1. Slice chicken breasts in half width wise. (each half will make a chicken bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *a rolling pin also does the trick. Season each with salt and pepper.
• 2. Slice jalapenos in half, length wise and remove seeds, ribs, and the ends with the stem. (you might want to wear gloves and don't touch your face). In a small bowl, mix your softened cream cheese with your grated colby jack or cheddar cheese.
• 3. Fill each jalapeno half with about 1 Tblsp. cheese mixture (maybe a little more, as desired).
• 4. Place 1 jalapeno half at the end of each pounded breast piece. Roll chicken over jalapeno half and together. (don't worrry if it doesn't close like you think it should). The bacon will pull it all together.
• 5. Wrap each breast with 2 bacon strips. Just wrap tightly and tuck the ends of bacon under the strips. You don't need toothpicks.
• 6. Preheat bbq grill to 350 degrees. Cook chicken over indirect heat for 20-25 minutes, turning every 4-5 minutes. Baste chicken with bbq sauce each time you turn it. Give it 1 final basting just before it's done. **I baked the chicken bombs in the oven at 350 degrees for 45 minutes, instead of using the bbq. They cooked perfectly, and I opted not to use the bbq sauce. Chicken is ready when it reaches an internal temp. of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!

Steps:

• Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
• Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
• Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
• Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
• Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
• Heat pan over medium heat. If needed, add olive oil.
• Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
• Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
• Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
• Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
• Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

Steps:

• Slice chicken breasts in half (like a hamburger bun). Place in a plastic food bag and pound until 1/4" thick. Season with salt and pepper.
• Mix the 2 cheeses together and smear about 1 tablespoons into each pepper half (use up the cheese between all of the peppers).
• Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the 2nd half with the other piece of bacon.
• Cook on a preheated 350 degree grill over indirect for 30 minutes or until chicken is done. Turn every 5 minutes and baste with barbecue sauce each time you turn it.
• For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times with the barbecue sauce and finish under the broiler to set the BBQ sauce. ~~I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat, cover with BBQ sauce and and finish baking/broiling.
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